Mesclun Salad with Banon Cheese |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Traditionally made from cow's or goat's milk and wrapped in chestnut leaves, Banon cheese is named after the town in northern Provence from which it hails. When the leaves are green, the cheese is fresh, mild, and sweet; when the leaves are brown, it is ripe and soft. Either way, it's a great complement to classic mesclun greens. In the spirit of Provence, we encourage you to bypass the ready-made mesclun mix and create your own blend of peppery, sweet, and tender baby lettuces from the array that you can find at the farmers market. Ingredients:
1 tablespoon white-wine vinegar |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup olive oil |
3/4 lb loosely packed mixed baby lettuces such as lolla rossa, oak-leaf, or bibb (16 cups) |
3 individual banon cheeses (9 ounces total) or soft goat cheese, at room temperature |
accompaniment: fougasse or baguette |
Directions:
1. Whisk together vinegar, salt, and pepper in a bowl until salt is dissolved, then add oil, whisking until emulsified.
2. Just before serving, toss lettuces with just enough vinaigrette to coat, then divide among plates. Halve cheeses and serve 1 half with each salad.
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